Creole Shrimp and Polenta
Creole Shrimp and Polenta is an easy comfort-food meal that’s packed with Southern flavor. Made with sauteed shrimp, vegetables, and creamy polenta. Ready in 30 minutes or less!
If you’ve been a long time reader of The Curious Plate it probably comes to no surprise that I’m a HUGE fan of Southern food.
A few of my favorite dishes: Baked Cajun Salmon, Garlic Cajun Tacos, Cajun Chili Stroganoff, Slow Cooker Shrimp Creole, and this Creole Shrimp and Polenta.
True story: I actually came up with this dish playing a “Whatcha got in the fridge” for dinner one night. The goal of the game is to use whatever ingredients are in the fridge or pantry, and create a meal. Well, the beauty of this Creole Shrimp and Polenta recipe is that it’s made with minimal ingredients so I had everything in stock.
You can keep ingredients to make this dish on the fly by stocking your fridge with frozen shrimp and your pantry with quick cooking polenta. Plus, with an arsenal of spices, you can’t ever go wrong!
Spice up Shrimp Polenta with Homemade Creole Seasoning:
To make this dish super flavorful, I suggest making your own homemade creole seasoning. You can certainly purchase store-bought if you need to. All you need to do is mix the following ingredients in a bowl. Pro tip: double the recipe so you can have extra seasoning.
- Dried oregano
- Dried thyme
- Smoked paprika
- Garlic powder
- Onion powder
- Cayenne pepper – *This is a choose your own adventure spice. The more you add the more heat will appear. Start small with about ¼ tsp and move up if you like spicy!
Ingredients You Will Need:
Like I mentioned above you will only need a handful ingredients to make this dish. You will need the following items:
- Medium to Large Shrimp – I used frozen shrimp and allowed it to thaw in the fridge overnight. Pat dry before applying the seasoning. You can use fresh shrimp as well.
- Creole seasoning – I used my homemade seasoning above, but please feel free to use store-bought.
- Butter – makes everything better!
- Olive oil – to cook the vegetables and shrimp
- Garlic – adds flavor
- Yellow onion – diced
- Celery – diced
- Green pepper – the onion, celery, and green pepper are known as the Cajun trinity
- Quick cooking polenta – I use Bob’s Red Mill quick cooking polenta
- Whipping cream – adds a touch of luxuriousness
- Shredded mozzarella cheese – can’t go wrong with cheese
- Green onions – garnish
- Kosher salt and pepper – always be seasoning!
How to Make Creole Shrimp and Polenta:
- In a small mixing bowl combine the oregano, thyme, paprika, garlic powder, onion powder, and cayenne pepper. Set aside and reserve about 2 to 3 tsp for the polenta.
- Next, place your unfrozen shrimp on a large baking sheet and pat dry. Drizzle the shrimp with olive oil, kosher salt, pepper, and a bit of the creole seasoning until evenly coated.
- Preheat your large skillet to medium-high heat and melt the butter with a bit of olive oil. Cook the shrimp (if you have a bunch of shrimp you will need to work in batches) for about 2 minutes on each side or until golden. Remove from the skillet and place on a plate.
- Next, add a little bit more olive oil to the skillet and over medium heat cook the onion, celery and green pepper. Cook until softened about five minutes and then add the garlic. Continue to continue until everything is well combined.
- Bring 3 cups of water and a pinch of salt to a boil. Add in 1 cup of the polenta and continue to cook and stir. This will happen quickly. Keep stirring until smooth for about three minutes. Stir in the creole seasoning, butter, milk, shredded cheese, salt and pepper. Remove from heat.
- To serve: divide the polenta among four bowls. Top with polenta with vegetables and shrimp. Garnish with green onions and serve.
Frequently Asked Questions:
Can I use frozen shrimp?
You can definitely use frozen shrimp. You will want to buy raw frozen shrimp and not the pre-cooked variety as it will become rubbery. You can defrost the shrimp in the fridge overnight or run cold water over while in a bowl.
Can I replace the shrimp with a different type of protein?
Of course! You could replace the shrimp with chicken, scallops, or even a flaky white fish.
Can you make the polenta ahead of time?
Absolutely! You can make the polenta a day or two ahead and simply reheat as needed.
More Shrimp Recipes to Enjoy:
Creole Shrimp and Polenta
Ingredients
- 2 tsp Smoked paprika
- 1 tsp Dried oregano
- 1 tsp Dried thyme
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1/4 tsp Cayenne pepper
- 1 lb Fresh large shrimp, peeled, deveined
- 1 tbsp Olive oil
- 2 tbsp Unsalted butter, divided
- kosher salt and pepper to taste
- 1/2 cup Diced yellow onion
- 1/2 cup Diced green pepper
- 1/2 cup Diced celery
- 3 cloves Garlic, minced
- 1 cup Quick-cooking polenta
- 1/4 cup Milk
- 1/3 cup Shredded mozzarella
- Chopped green onions, for garnish
Instructions
- In a small mixing bowl combine the oregano, thyme, paprika, garlic powder, onion powder, and cayenne pepper. Set aside and reserve about 2 to 3 tsp for the polenta.
- Next, place your unfrozen shrimp on a large baking sheet and pat dry. Drizzle the shrimp with olive oil, kosher salt, pepper, and a bit of the creole seasoning until evenly coated.
- Preheat your large skillet to medium-high heat and melt the butter with a bit of olive oil. Cook the shrimp (if you have a bunch of shrimp you will need to work in batches) for about 2 minutes on each side or until golden. Remove from the skillet and place on a plate.
- Next, add a little bit more olive oil to the skillet and over medium heat cook the onion, celery and green pepper. Cook until softened about five minutes and then add the garlic. Continue to continue until everything is well combined.
- Bring 3 cups of water and a pinch of salt to a boil. Add in 1 cup of the polenta and continue to cook and stir. This will happen quickly. Keep stirring until smooth for about three minutes. Stir about 1.5 tsp creole seasoning (more if you want a stronger flavor), 1 tbsp butter, milk, shredded cheese, salt and pepper. Remove from heat.
- To serve: divide the polenta among four bowls. Top with polenta with vegetables and shrimp. Garnish with green onions and serve.
